This one-pan Thai coconut salmon curry is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes. Crispy seared salmon simmered in a rich, slightly spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil. You’ll love it!
Why You’ll Love this Thai Coconut Salmon Recipe
You might think this salmon recipe is reserved for special occasions only, think again. This is a one-skillet, fast weekday-worthy dinner you’ll come back to again and again… but it’s also fancy enough to serve on a dinner party.
That sweet, spicy combination of red curry, coconut milk and peanut butter is completely intoxicating. We also add a little squeeze of fresh lemon juice for a hint of acid which helps to round out the other flavors.
How to Make Thai Coconut Salmon Curry
This is how we do it. We sear the salmon fillets, sauté some fresh baby bok choy and bell pepper (or whatever veggies you have on hand), stir in coconut milk and seasonings to bring together the ultra-fresh, bold and creamy curry sauce. Then we serve it all up over rice, garnish with basil, or fresh cilantro, and an extra sprinkle of chili flakes. Done!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Helpful Tips
- Add whatever veggies you have on hand, like baby corn, spinach, zucchini, broccoli or green peas.
- How to sear salmon? The key too getting an ultra-crispy salmon without any sticking, is to use a non-stick skillet, then sear it over high heat with some vegetable oil or coconut oil paired with butter.
- Instead of basil, use Thai basil or cilantro.
- You can swap salmon for chicken, shrimp or tofu.
- Heat Level: medium. You can really spice this dish up by adding extra chili flakes. For a milder version, add just 1/4 teaspoon of the chili flakes.
Storage
- Leftover Thai salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply add it to a skillet over medium heat and cook until heated through.
More salmon, please!
Cooking Video: How to Make Thai Coconut Salmon Curry
Thai Coconut Salmon Curry
Ingredients
- 4 salmon fillets skin removed
- 1 red bell pepper finely chopped
- 1 baby bok choy roughly chopped
- 2 tbsp coconut oil or vegetable oil
- 1 tbsp unsalted butter
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 tbsp grated ginger
- 1 ¾ cups unsweetened coconut milk full fat
- ½ cup vegetable broth
- 3 tbsp Thai red curry paste
- 2 tbsp tomato paste
- 1 tbsp peanut butter
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- salt
- black pepper
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 1 tsp red pepper flakes
- basil leaves
- steamed Jasmine rice or flatbread for serving
Instructions
- Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
- Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
- In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
- Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
- Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
- Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!
Video
Nutrition
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This was delicious! I used fish stock instead of veggie but otherwise followed the recipe as written, and served with cilantro lime rice.
Thank you for giving the recipe a try! I am so glad you enjoyed it!
Is there a substitute for peanut butter?
You can use almond butter. Enjoy the recipe!
I’m not crazy about curry, can it be made without it?
Hi, you can use more tomato paste and 1/2 to 1 teaspoon chili paste of your choice. Please let me know if you have any more questions. Enjoy the recipe!
I’m going to make the Thai Coconut Salmon. I can’t wait to try it. It has all my favorite ingredient in it. I’ll send a picture when I finish it. Can I print the recipe? It’s easier for me to see.
Sure, there’s a print option underneath the recipe on desktop and tablet version. Enjoy the recipe!
Anna! What a delicious dish! I feel guilty it took me very little time to prepare, yet it tasted like I spent an entire day! I made it as directed, my wife and I absolutely loved it! Definite fav!!! Kudos and thank you!
That’s so nice to hear! I’m really glad you enjoyed the recipe. Thank you for giving it a try!
I am a complete thai red curry novice, never eaten or made it (I was always scared it would be too spicy for me!). But, when I saw this recipe and the comments were so positive I had to try it and oh my word it did not disappoint! It is absolutely delicious! I left out the chilli flakes and was a little stingy with the curry paste, and used lime instead of lemon but its so fresh and flavourful and not too spicy! A satisfying warmth! Definitely making this again!
Yay! Amazing Rhiannon! Thanks so much for giving this recipe a try and your comment. So happy you enjoyed!
This looks delicious, can you suggest a replacement for peanut butter? I have a nut allergy. Thank you!
Hi, you can use almond or cashew butter. Hope you love it!
You could try tahini or sunflower seed butter
Is there a substitute for fish sauce?…Also I have Thai Curry Spice…but it is not Red……is this ok..?….I can’t wait to try it…!
Hi! You can leave the fish sauce out. If using thai curry spice, start by adding 1 tbsp, taste and add more to your own liking. Hope you love it!
So tasty! What was the calorie amount for this?
hi Sam, so glad you enjoyed it! You can find the calorie amount on the bottom of the recipe card.
Amazing ! Try it , you will love it .
So glad you enjoyed the recipe! Thanks for making!
Delicious
thank you! so glad you enjoyed!
Wow! This dish is a flavour bomb and so easy. Added extra birds eye chilli for more bite otherwise kept to the recipe. The partner gave this a 10. A new weeknight regular. Thank you 😃
Yay! Thank you Tess! It makes me so happy to hear that!
Fabulous recipe! It is perfect as written and it’s going into my regular repertoire for quick and tasty weeknight dinners. Thank you!
that’s so nice to hear! I’m so glad you enjoyed the recipe, thanks so much for giving it a try!
I made this tonight and it was insanely delicious!! We enjoyed it more than some of the dishes at our local Thai spot. I threw a handful of cilantro on at the end and it was *chefs kiss*
Love hearing this! I’m so glad you enjoyed the recipe, thanks so much for making it!
We made this dish last week, and it was absolutely amazing. I realized last minute that I had used up our onions, so I substituted with shallots, and it was delicious.
It makes me so happy to hear that Brandy!
I just made this. This is so good.. substituted chicken and shrimp and broccoli.
Sounds amazing! I’m really glad you enjoyed this recipe, thanks for making!
I just posted on your Instagram but wanted to comment here as well. This curry is absolutely sensational. I made it for dinner last night and we practically inhaled it. A big thank you from Western Australia (where we’re in the middle of a very hot summer).
Fantastic, that’s really nice to hear! So glad you enjoyed the recipe, thanks so much for making it!
Easy, yummy and very popular! Great gluten-free recipe
Yay!! Thanks Brenda!
Wow! This recipe was amazing! The longest part was prepping the veggies. The actual cooking time was fast. We were expecting company and it didn’t work out so we had leftovers. My husband and I were hiding the leftovers from one another so that we could enjoy it one last time in our lunches at work. If you like Thai-inspired dishes, this one is a winner! It wasn’t spicy. I added a very small pinch of red pepper flakes to the dish as it was cooking too.
Yay! Love hearing that, Melissa. So glad this recipe was a hit, thanks for the comment!
This recipe turned out delicious. Was easy to make and the flavors were amazing. Served it with a side of roasted sweet potatoes instead of rice.
Thank you Melissa!
Made this at home today before my daughters cheer practice & it was a hit !!! Didn’t use the fish oil or red curry just yellow curry and tomotoe sauce —-but still turned out yummmy
I’m so happy to hear that Tymeeka!
My family enjoyed this very much. My only change was to use lime juice in lieu of lemon. However, I am giving this recipe 3 stars instead of 5 because the recipe, as written, is very poorly presented. Ingredients should always be listed in the order in which they appear in the recipe. I am a professional food writer and cook. If one does mis en place this is acceptable, but most at-home cooks don’t do all of the prep before starting to cook.
Thank you for your comment Linda!
Really simple and delicious recipe if you have all ingredients on hand! I love that it can be substituted for chicken or other proteins as well.
Thank you Brooke! So happy you enjoyed it!
Very tasty! The only change I would make next time is shorter cooking time for fish…2 minutes/per side should do it. (May have been my fish sizes)
Thank you for an incredible meal.
I’m so happy you enjoyed it!
The dish was very tasty and cooking it easy. It did take much longer than the identified prep time though.
Hi Angel, next time you could omit the chili flakes and add 2 tbsp Thai curry. Happy cooking!
Great dish! I don’t change anything about a recipe the first time. After making it, I wouldn’t change anything about it. Incredibly delicious. Your guests will assume you are a chef ready for ‘Chopped’!
Aww yay! Thanks Jeff!
Great recipe! I will be make this again.
It makes me so happy to hear that Tiffany!
Made this last night for dinner. Halved the recipe as there are only 2 of us. It was fabulous! I have already put the recipe in my “Favorites” Pinterest folder! Also, very easy!
Thanks Nikki! I’m so happy to hear that!
Just Devine and so easy to make thank you 🙏
You’re welcome Gail!
I’m about to make this for lunch! I’ve been craving it all week. It’s Alpha Gal allergy safe which is a big win for me 🤙🏼
Quick question. I love your recipe video that works like an IG story. Very user friendly! How did you make that? Is there a specific app to make/embed it that way?
Hi, I use Google Web Stories. Pleas let me know if you have any more questions. Enjoy the recipe!
Prepped all the ingredients in the morning which made for a quick, easy and very tasty evening meal. I didn’t have fish sauce so I used equal parts of soy sauce and rice wine vinegar. Thanks for the recipe. I’ll definitely do it again.
I’m so happy you enjoyed it Sue! Thanks for making!
The calorie count for this is way too low…a salmon fillet, portion of rice and 1/4 can coconut milk would be 550kcal alone…I’d say you’re looking at more like 600-650kcal for this.
It is very delicious tho!
Hi, so sorry for the confusion, the calorie count is fixed. So glad you enjoyed it!
This was great but a little spicy for my husband that can’t handle much spice. How do I make it milder?
Hi Julia, so glad you enjoyed it! To make it less spicy, you can omit the chili flakes and use 2 tbsp Thai curry paste.
Made this tonight and it will definitely be on a regular rotation in this house. Beautiful!
Thank you Shelley!
Hi, we absolutely love this dish as do my elderly parents. Can you advise if this dish can be made and then put in the freezer? Thanks
Hi Alison, I’m so happy you all enjoyed it! Yes, this dish freezer well! You can store it in your freezer for up to 3 months.
We love this stuff! It’s such a fantastic blend of flavors. Only ever made with salmon but want to try with chicken. I add 1 T. brown sugar!
Fantastic Amber! Chicken works great here too!
This tasted amazing and gorgeous plate presenttion. I served over Jasmine rice. Better than most restaurants. I did cut the pepper flakes in half (personal preference)and used all coconut milk for the liquid since I already had the container open. Thanks for such a wonderful flavor combination!
You’re welcome Patty! So glad you enjoyed the recipe!
Incredible. Thanks for sharing. The family loved it and the spice level was great for all ages (although my husband and I sometimes add just a bit more red pepper flakes or chili / curry paste). The salmon cooked lovely as directed and the bok choy added some nice bitter contrast to the sweetness of coconut milk, peanut, and fish sauce. Will put this into our weeknight rotation!
You’re welcome Lindsey! It makes me so happy to hear that!
It was amazing! I made it with saffron rice and it was a star! My daughter just said all her friends cleaned thier plates lol
It makes me so happy to hear that Jennifer! Thanks so much for giving this recipe a try!